K Hefewiezen - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

K Hefewiezen

152 calories 16.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Kuznar
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday September 21st 2023
1.046
1.012
4.5%
14.5
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 50%
2 lb German - Pilsner2 lb Pilsner 38 1.6 20%
2 lb German - CaraMunich I2 lb CaraMunich I 34 39 20%
1 lb Rice Hulls1 lb Rice Hulls 0 0 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 14.53 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Chalk Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Mash 1 hr.
0.70 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 51.65 psi       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.66 g | 14.7 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 5.5 22
Equipment Profile Used: System Default
 
Notes

Brew #1:

I got a very low OG on the first brew. It came in at 1030 instead of the desired 1046. I used 8oz of table sugar to increase the OG to 1032, hoping that it will increase the ABV to 3.5% instead of 2.9% without drying out the beer. Because of the low gravity, the krausen stopped forming in 2 days, instead of the regular 3. Because of this, I open fermented this batch for 2 days instead of 3. I will let it sit in the fermentor for 5 more days and in the keg for a week before tapping it. I believe the low OG was because I did not circulate the mash enough while it was steeping.


Last Updated and Sharing
 
105
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-09-22 18:06 UTC